MENU
 
 
 
 

  • Chicago Beer Burgers

    0 votes
    Chicago Beer Burgers
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 750 gm Tenderbeef steak mince
    • 2 Tbsp. beer
    • 1/2 tsp Tabasco sauce
    • 1 tsp Worcestershire sauce Salt and grnd black pepper
    • 4 slc mature cheddar cheese
    • 4 lrg burger buns
    • 15 gm butter
    • 2 lrg onions, thinly sliced
    • 225 ml beer
    • 1 tsp sugar
    • 1/2 tsp salt
    • 15 gm butter
    • 1 x onion, minced
    • 120 gm mushrooms
    • 75 ml beer, heated
    • 75 ml tomato sauce
    • 1 Tbsp. white vinegar
    • 1/4 tsp sugar
    • 1/4 tsp salt

    Directions

    1. Burgers:Mix together all the ingredients except the cheese and buns.
    2. Form into 4 burgers. Cover with Gladwrap and refrigeratetill required.
    3. Grill or possibly pan saute/fry the burgers (over a wood-fired grill gives the best flavour!) for 3-4 min each side for rare, 5-6 min for medium.
    4. Toast the burger buns and serve with a little beer-braised onion marmalade and a spoon or possibly two of mushroom beer ketchup, topped with the cheese, melted under the grill, together with a salad, fries or possibly creamy mashed potatoes with sweetcorn.
    5. Beer Braised Onion Marmalade:Heat the butter in the saute/fry pan, cook the onions slightly, then add in the other ingredients.
    6. Cook over a high heat till the liquids have reduced and a slightly sticky marmalade is achieved.
    7. * This will keep for 2-3 days in the refrigerator. (Serves 4)
    8. Mushroom Beer Ketchup:Blend the ingredients in a food processor till smooth.
    9. Transfer to a saucepan and heat till you have a thick sauce.
    10. Store in a clean screw-top jar (place a greaseproof paper liner into the screw-top to stop any corrosion).
    11. * Serve over your burgers or possibly any grilled meats.
    12. * This will keep for one week in the refrigerator. (Makes 350g.)
    13. NOTES : Makes 4 burgers

    Similar Recipes

    Leave a review or comment